At the mark of the new year, we set some aspirational goals for ourselves and our families. At the top of this year’s list is to eat better – make more family-friendly meals that all have the colors of the rainbow. This means fresh fruit and vegetables as much as possible. We’ve teamed up with Whitewave Foods to share one of our favorite meals that works so well for lunch or dinner – Chopped Salad and Cilantro Lime Dressing.

You can pack in so many fresh veggies into this salad. And the dressing is so amazing – cilantro, plenty of fresh lime juice, Silk plain yogurt and avocado make this salad complete!

Read more for the full recipe.

We’re working really hard this month to create veggie-packed meals each week. This chopped salad is truly a rainbow of vegetables – starting with kale and greens, then topping with red pepper, carrots, corn, purple cabbage and radishes. The creamy non-dairy dressing is our new favorite salad dressing and also tastes great as a veggie dip.

The beautiful thing about this salad, besides all the color is that we keep many of these vegetables on hand. We’re lucky that our local City Market has such an expansive organic produce section. And I’ve been so pleased with how big there selection is for non-dairy products. There’s cashew milk, almond milk, coconut milk yogurt, you name it. We wanted to try the new almond-coconut milk and thought it would work great in this dressing.

Chopped Salad Recipe

1 bunch kale, cleaned and leaves taken off ribs

1 head of red leaf lettuce

red pepper

2 carrots

corn, fresh or frozen

cucumber

purple cabbage

radishes

Clean and dry your kale and lettuce. I like to cut mine into thin strips for this salad.

Dice your red pepper, use a peeler to make carrot ribbons, slice cucumbers, cabbage and radishes.

Place lettuce in the bowl then top salad with all your veggies. I like to present the salad as a rainbow to get the kiddos even more excited, but it also just looks so pretty on the table.

Place all ingredients into a blender or mini cuisineart and blend until fully combined. If you prefer your dressing on the thick side, add more yogurt. Chill in refrigerator until ready to serve.

I love making a huge batch of this salad and the dressing so we can eat it all week long. I’m working really hard at doing some more meal prepping on Sundays so that my fridge is stocked with good-for-you snacks and quick meals, like this chopped salad. I’ve been more aware about snacks for the girls and for myself. Instead of grabbing something full of empty calories, I’ll grab celery and carrots that I’ve already washed and cut and put on a platter with some sliced apples and cashews. Making better choices when you’re hungry makes for a better day for all of us.

Of course Poppy is picking out the Silk Chocolate Cashew milk. We’re going to make some chocolate banana smoothies later this week with it!

This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.